The range top can be used for cooking, stir-frying, grilling, sauteing, searing, boiling and broiling. Oven bases can bake, roast, warm and broil, while cabinet bases can be used for additional storage. Ranges can also include refrigerated or freezer drawers for storing cold items prior to cooking.
Almost always the most utilized equipment on a cookline, gas and electric ranges serve as staples in most commercial kitchens.
This equipment is available in a wide range of widths, with varying features, configurations and available options. Most often, these units include both a range top with a number of burners and a base that can be an oven, a cabinet or drawers that provide either refrigerated or freezer space. Ranges also are available with one or two ovens underneath. The most popular oven size is 36 inches; anything smaller may not be practical, except for smaller operations. Oven thermostats range from 150 to 500 degrees F. The bases can be mixed and matched to fit under the chosen range top.
A restaurant’s volume will determine the type of range that is most suitable. For low volume or light duty, restaurant or cafe ranges are recommended. Typically freestanding, medium-duty ranges provide standard or convection oven options, depending on the menu needs. More durable for high-volume use, heavy-duty ranges have similar features to medium-duty units but are constructed of sturdier materials that can handle busier kitchens that use heavier pots and pans. This range type also can be configured and customized as island suites.
Open-burner, hot tops that facilitate easier movement of pots on the range, 11- to 72-inch-wide griddle tops and graduated hot tops are the most common ranges. Electric ranges typically include a French hot plate, while plancha griddles have become more popular for creating international cuisines such as Mexican food.
Specific applications may call for specialty ranges, which are custom. These include tabletop, stockpot, Chinese and taco units. Induction ranges are energy efficient and keep the kitchen cooler since no heat is emitted. As a result, hoods are not needed with this equipment.
Burners differ on electric and gas ranges. The more common gas ranges are equipped with open burners that have Btus ranging from 25,000 to 260,000. The burner’s grate bowl design determines how efficiently Btus are directed to the cooking vessel. Although 4- to 10-burner units are the most common, ranges with at least 6 burners are usually designated for commercial kitchens. Electric ranges utilize tubular metal elements containing resistance wires. This type, offered in 208-, 240- or 480-volt models, is covered with protective hot tops or French plates.
The majority of ranges are sold in three sizes: 24, 48 and 60 inches. Operators that require more firepower in a smaller footprint would do well with a hotel profile range that has a 32-inch base. Range tops vary from as little as 12 up to 72 inches wide, typically in 12- or 18-inch increments.
Most ranges are constructed of steel or stainless steel that is 16 gauge. Some models have an enhanced appearance with enameled surfaces. Range grates are made of either welded steel or cast iron. Many models come with 6-inch adjustable legs to ensure a level stance.
Features vary, depending on the model. Operators can choose from open-top or step-up burners, a full-width or graduated hot top and/or a full-width griddle or charbroiler. Heavy-duty baffles help ensure an even heat flow, and thermostatically controlled griddles provide added temperature control and consistency.
Insulated burner boxes enhance energy efficiency, as does a flash tube system that includes one pilot for every two burners instead of for each one. Units are available with electronic ignition burner systems instead of standing pilots, which also saves on energy use. For ovens, one of the most popular energy efficiency practices is heat-sink type oven cavities. With cast-iron bottoms (and walls), these heavy-duty plates act as energy-efficient heat sinks, keeping the oven cavity at the desired temperature even when the oven door is frequently opened and closed.
A variety of shelving sizes and types, such as a stainless-steel tubular high shelf or double-high shelf, are offered, as well as add-ons, like a salamander-broiler or cheese melter. A rearward-extending flue riser increases the overall depth of a range to match an existing deep cooking battery. Ranges are available with ceramic fire bricks under the griddles and hot tops that retain heat for faster recovery, better energy savings and increased productivity. Another option on some models are clog-resistant burners.
